via my friend Corinne Cooley [1]
- 1 ½ Cup Flour
- 1/3 Cup Carob or Flour (or cocoa powder)
- 1 Tsp Baking soda
- ½ Tsp Salt
- 1 Cup Sugar
- 1 ¼ Cup Water
- ¼ Cup Canola Oil
- 2 Tsp Vanilla
- 2 Tbsp Vinegar
Directions:
Mix dry ingredients in 8in circle pan or 9x9in square pan.
Mix wet ingredients. Stir into dry ingredients.
Bake for 45 minutes at 350°F
Prep time: 5 minutes
Bake time: 45 minutes
Notes:
The cake turns out moist and yummy – it is originally from a vegan cookbook. It is also closely related to a recipe my mom calls “Atomic Cake” – because it is super-fast to make.
This is the world’s easiest and most flexible cake recipe. Double it. Triple it. Make it into muffins. Top it with brown frosting and as many colors of sprinkles as you can find (this is where the name “Ugly” cake comes from).